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Started By
Message
2 year old beef tenderloin - WYEI?
Posted on 2/18/20 at 6:13 pm
Posted on 2/18/20 at 6:13 pm
I found a 3 lb beef tenderloin butt in the bottom of our freezer recently. When I looked at the date it was from Feb 2018. My wife is very cautious about food dates, so I took the date and price sticker off and threw it away so she wouldn't see it.
It was vacuum sealed like the picture below. We also had it inside a Ziploc freezer bag. I read online that frozen cuts like beef tenderloin should be good for 4-6 months or possibly up to a year.
I decided to cook it sous vide style and if it was bad I would throw it out. Thawed it in the refrigerator overnight. When we cut open the bag I checked it for freezer burn, bad colors, and smells. There was absolutely none.
We trimmed the fat, seasoned with salt and pepper, and vacuum sealed it for cooking. Set it at 133 for 2 hours. Took it out, dried it off, rubbed with olive oil, salt, pepper, and little garlic powder.
Nuked it under the broiler for 3-4 minutes per side to brown it.
The end result: Everyone thoroughly enjoyed it. It was just as tender, juicy and flavorful as though it were fresh. No drop off in flavor or texture at all.
I was apprehensive, hoping I wouldn't get anyone sick. Instead, nothing but compliments. Hesitant to tell the family it was 2 years old!
It was vacuum sealed like the picture below. We also had it inside a Ziploc freezer bag. I read online that frozen cuts like beef tenderloin should be good for 4-6 months or possibly up to a year.
I decided to cook it sous vide style and if it was bad I would throw it out. Thawed it in the refrigerator overnight. When we cut open the bag I checked it for freezer burn, bad colors, and smells. There was absolutely none.
We trimmed the fat, seasoned with salt and pepper, and vacuum sealed it for cooking. Set it at 133 for 2 hours. Took it out, dried it off, rubbed with olive oil, salt, pepper, and little garlic powder.
Nuked it under the broiler for 3-4 minutes per side to brown it.
The end result: Everyone thoroughly enjoyed it. It was just as tender, juicy and flavorful as though it were fresh. No drop off in flavor or texture at all.
I was apprehensive, hoping I wouldn't get anyone sick. Instead, nothing but compliments. Hesitant to tell the family it was 2 years old!
11
Posted on 2/18/20 at 6:16 pm to 81Tiger
Those tapeworm cysts look undercooked.
IWNEI.
IWNEI.
Posted on 2/18/20 at 6:18 pm to 81Tiger
Looks good. No chance in hell I would have cooked it or eaten it. The good news is you are about to lose a bunch of weight.
This post was edited on 2/18/20 at 6:19 pm
Posted on 2/18/20 at 6:20 pm to 81Tiger
Frozen solid for 2 years in cryovac, hell yeah i would eat it
This post was edited on 2/18/20 at 6:22 pm
Posted on 2/18/20 at 6:29 pm to Tigerpaw123
Me too. Frozen solid in factory cryovac, no worries.
Posted on 2/18/20 at 6:51 pm to 81Tiger
Did it stink when thawed?
Posted on 2/18/20 at 7:05 pm to fatboydave
quote:
Did it stink when thawed?
quote:
When we cut open the bag I checked it for freezer burn, bad colors, and smells. There was absolutely none.
Posted on 2/18/20 at 7:08 pm to 81Tiger
IWEI, no question.
Too many times people are cibophobic about trivial issues.
Too many times people are cibophobic about trivial issues.
Posted on 2/18/20 at 7:59 pm to 81Tiger
shite, I've got stuff in my freezer from 2017 that I'm still eating. Vacuum packed and frozen at -20, things last a LONG time.
Posted on 2/18/20 at 8:22 pm to fatboydave
Did you read the post fat boy?
Posted on 2/19/20 at 1:31 am to 81Tiger
If frozen properly, I’m not surprised that it was fine. Vac sealed foods have long lives.
This post was edited on 2/19/20 at 1:45 am
Posted on 2/19/20 at 8:43 am to 81Tiger
IWEI. But I’d probably have gone for a more medium cook than rare... just in case.
Posted on 2/19/20 at 8:48 am to 81Tiger
Just checking in. Are you dead?
Posted on 2/19/20 at 9:14 am to beantown
I would have eaten it, but not rare. I probably would have done a crockpot meal or something of that nature. Not because I think it was bad, its not like bacteria is growing in the deep freezer. But because I'd worry about the flavor.
Posted on 2/19/20 at 9:15 am to TigerstuckinMS
quote:
Vacuum packed and frozen at -20
Baw, you're wasting energy.
From FDA.gov:
quote:
Keep your appliances at the proper temperatures. Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive.
Posted on 2/19/20 at 3:06 pm to 81Tiger
IWEI
I have stuff in my freezer that's over 2 years old that we eat. As long as it is vacuum sealed and remains frozen, it is fine.
I have stuff in my freezer that's over 2 years old that we eat. As long as it is vacuum sealed and remains frozen, it is fine.
Posted on 2/19/20 at 5:27 pm to 81Tiger
Just to respond to a few items here...
We're all still alive, lol. No issues!
We keep our freezer set to 0° F. We have had a few short Entergy related outages from time to time, but nothing serious.
In the past, we were more likely to throw old things out. Because the tenderloin was pricey I saw dollars signs, I suppose.
I would not hesitate again to cook well-kept, older items from the freezer. That was by far the oldest meat we've ever prepared. Overall, I was quite surprised that it retained its beefy flavor with no mushiness or bad texture.
We're all still alive, lol. No issues!
We keep our freezer set to 0° F. We have had a few short Entergy related outages from time to time, but nothing serious.
In the past, we were more likely to throw old things out. Because the tenderloin was pricey I saw dollars signs, I suppose.
I would not hesitate again to cook well-kept, older items from the freezer. That was by far the oldest meat we've ever prepared. Overall, I was quite surprised that it retained its beefy flavor with no mushiness or bad texture.
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